beef chuck roast

Yep,the CS helps us do amazing things.

KE,

What was your cooking temp (I would think around 225) AND was the beef like pulled pork or slicable? I've been thinking of doing the same thing.

My thoughts were to pull around 185 also but I would do the same as a butt, wrap in foil, then in a old towl then place it a cooler for two hours. FTC method. To make sure it has a pot roast fall apart type product. Love the sound of your crust/marinade.

MW,
I cooked it at 225 except that I had to leave and turned it down to about 160 and came back 5 hours later,then turned it back up to 225.the crust was good but pretty peppery.Of course it could be reduced. It pulled in strings but wasnt fall apart exactly. The way it was cut made it hard to slice because of the grain going every which way.It probably could have cooked longer and been more tender.On pondering about it while eating some COLD this morning I thought perhaps I might have left it in to cook to 190 or 195 but if you wrap it it could get there anyway. Ours was wrapped .
It had very little Fat in it which woudl have helped. Tonight I am going to chop and add a malaysian bbq sauce kind of like thick teriyaki,rice stir fry vegetables.

Thank you KE. If you have time with your next one, may I suggest the FTC thing, that does add quite a lot of forgiveness to making it tender, also helps with the moisture/juice of the product.

fTC--??? My husband wrapped it in foil and put it in a styrofoam cooler. is that what F stands for-foil? I suspect I should have selected a piece with more internal fat. Kathy

When I did a large chuck a while back I foiled it at 195 and about 90% of it pulled great, just like pork. The very thickest portion I still had to chop. You may want to try cooking a little longer.

Yeah, I think you are right.I wasn't sure with it being beef instead of pork.Because even with a pot roast I would rather have slices than falling apart, if it is juicy.

KE,

Sounds to me you had it right.

F- Foil-double wrap in foil.

T- Towl-wrap in an old towl or two.

C- Cooler-place in a coverd cooler.

This is truley a fool proof method of making your butt come out perfect.

It will stay plenty hot, like burning hot for several hours, I have left them up to 6hrs plus with no problem and still very hot..

okey doke.Next time I am going to maybe cook it to a higher temp,maybe 190 and foil,towel and cooler.Funny how much difference a few degrees makes.